The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-11-07
A Chapter on Omeiets.

AChapter on Omeiets.
Cheer.
With the exception of simple, soft boiled eggs,
almost all the recipes laid down in the books call
for greater degree Of cooking of eggs, in their
various styles than is proper to render them
wholesome. We are told that the omelet should
| be .'nicely Drowned" which it should never be-
| The browning requires q degree OF heat which
| develops, to the point of indigest ibility with
some persons. the sulphur Of the yelk which is
| its colorlng matter, and causes an unpleasant
af1ersa ste 10 tnose OF weak digestive powers
| OF the best works on cookery. is twice what it
| should be. If made of six eggs. as commonly
| prescribed. it req uires to be much cooked, in
| order to keep It's shape and be presentabls at
I table. that it must needs be tough and less di
gestiole than one of smaller proportions. AN
experience OF twenty years with all sorts of
| recipes and modes of cooking them proves that
| in order that 1t be tender, slightly and digestbs
| the omelet should consist of not more than three
| large eggs weighing about two ounces each.
/ Make one omelet for each two persons served.
This refers to the true breakfast omelet, and
| not to the 'souff1e,' which is q kind Of spongy
pudding eaten as part Of the dessert at dinner.
| The very climax OF breakfast omelets is made of
two eggs only, and serves person. Lastly
the time of cooking. instead of five to ten min
utes, as variousy given, need not md should not
be more than forty to fifty seconds. The differ
ence between tender and tough omelet is
mainly that of the time taken to cook it
The fire must be brisk and clear and the stove
or range full of coal, SO that the pan may rest
upon or close to the red hot fuel; rapidity of
should be kept always dry, and slightly creased
when put aside after use. When a bout to use
it do not wash. but gently warm and wipe it
with dry CLOTH rub it we'll with a bit of mus
lin dipped in prepared beef suet. and set it on
the fire. Have ready about one ounce of fresh
butter. cut into dice. put it into the pan and
melt as rapidly possible shaking and turning
the pan with rolling motion to prevent scorch-
ing. The instant it is all melted and begins
bubble pour the beaten egg into it with a circu-
lar movement SO TO distribute it one dash
evenly over the If poured all in one place
the omelet will be likely to stick to the pan at
s the spot on thu turning out Holding the pan
spoon scrape up rapidly from all parts
of the pan the cooked egg by its fringe. so
spoon letting the liquid portion follow the
spoon, and SO continue. n OF allowing any part
to become hard. lumpy or brown. The moment
the MAS begins set, which it will do in forty
to fifty seconds, put the spoon under the left
edge and fold the omelet over rapidly, gently
and neatly to the side of the pan opposite the
handle in the shape of a narrow turnover pie.
Have ready a warm oval omeist plate. about
nine inches long, reverse it the pan, press
firmly turn pan and plate over quickly together
and the omelet will rest on the plate. 1t should
be lemon-yellow in color, evenly and tenderly |
cooked all through. and quivering like jelly: if |
it is either hard, lumpy or brown, its flavor and |
digesti5ility much impaired. few trials |
will enable any person of moderate skill to turn |
ont an omelet that snail be truly appetizlng |
from its color. shapeliness ard tenderness. The |
basis of all this is the plain
Breakfast Omelet-Three eggs. two table
spoonfuls cream one-half tablespoonful salt.
ounce butter. Beat the eggs, cream and salt
lightly together until froth begins to rise, but no
longer; pass them through the sieve, to break
any hard bits Of yolk. and cook according to
general directions This is called by the French
''omeiette naturel."
Parsley Omelet-Mix with the eggs a table
spoonful of finely chopped parsley, and cook
directed 1t is sometimes varied by the addi- I
ton of a little finely minced shallots button
onions; Also by mixing with the parsley some
thyme or sweet majoram. a tablespoonful in
all lie sc 49, e. E.A- IL
fines herbes" it is the most popular of all
omelets, and is to be had at every wayside inn
in even the most remote corners of sunny
France.
Ham Omelet-Chop very finely, pound in
a mortar TO PASTE some lean. tender boiled
ham, mix a tablespoonful with the beaten eggs
and cook as directed In like manner NAV be
made excellent omelets of cold tongue. chicken,
veal Or any kind of fowl the remnant of a pre-
vous meal
Herb Omelet-A variety of omelsts may be
made from the different herbs used in cookery
as thyme. sweet marioram. and the like, we'll
as the delicate lady sorrel. Water-cress and
the green tops of young carrot or celery make
lutte acceptable havors. They must all be
finely chopped, and may be used either plain or
the watercress, it is SO crisp and tender When
made of a variety of herbs this omelet is called
oy the French q 'jardipiere."
Tomato Omelet-This may be prepared in |
.hree different ways: First, by adding to-
natoes. chopped into dice, to tho cooked egg
ust before turning. Second by using stewed |
omatoes. which have been cooked down to-
hick sauce, in the same way. Third. by pou--
ng over the omelet dressing of stewed toma-
oes at the moment of serving
Cheese Omelet-Grate an ounce of RIGA old
heese quite fine. sprinkle sift it the
beaten egg, stir in lightly. together with a tea
poonful of chopped parsley green sage,
hyme or sweet marjoram, and cook as directed
or other omslets.
Sweet Omelet-Cook plain breakfast omelet
. directed. and, when just ready to turn, put in
heaping teaspoonful of any kind of sweet ,
heats like strawberry, raspberry. any larger ,
ruit chopped into dice then fold and turn out ;
s directed; sprinkle with powdered sugar. have !
eady red hot poker, hold it close to, but not !
ouching, the sugar, and quickly brown the top
the omelet In stripes like gridiron. and ,
arnish with bits of jelly laid around the edge of
be DISH
Friar's or Apple Omelet-Six large apples, | !
wo ounces of butter, four OF sugar,
hree eggs and two tablespoonful of cream
oil. mash and strain the apples: stir in the but
sr and sugar, working until entirely smooth and
Did; add the eggs beaten light possible, :
18th the cream, and whip all well together +
7 arm a baking dish, butter the sides and bot
I'm, and sprinkle with bread crumbs pour in
10 omeiet. bake in moderate oven. sprinkle Q
it'll pulverized sugar, and serve immediately c
Oyster Omelet-Put half a dozen plump a
rye oysters, in their own juice, into a stew e
IN clear FIRE; take them off at the first z
oil. drain Them cut them in halves and spread | n
tablespoonful over the omelet just before turn | q
q. If large and solid the half dozen will suf |
e for two oneIets
Hints for the Household. !.
Fifteen years ago Chicago merchants obtained
leir supplies of cheese from the East; now TO- T
o, 900 pounds annually pass through that city :
ON the West for New York.
For nice sauce take one-quarter of a pound d
ch of currants and sultaua raisins, and cut
to small pieces the size of curraut one b